Cook pork, slice and leave in the stock.

Press cauliflower, stew until half-done with adding the fat from pork cooking.

Cut roots into thin stripes, sautee with a half of onion in butter.

Mince the lard and mash with the remaining onion, parsley greens and bathed millet.

Put potato cubes in filtered meat stock, cook for 10-15 minutes, then add cabbage, lard with millet, bay leaf, pepper, sautéed roots and cook until done.